Double Ginger Floats
Photo: William Dickey; Styling: Margaret Dickey
How to Make It
Step 1
1
To slightly soften 5 cups vanilla ice cream, heat in a microwave oven at 30 percent power for 5 seconds, or let stand at room temperature about 15 minutes. Scoop ice cream into a large bowl.
Step 2
2
Add 1/4 cup chopped crystallized ginger, 3/4 teaspoon ground cardamom, and 1/2 teaspoon ground cinnamon; stir quickly to swirl ingredients together. Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours; if storing up to 1 week, cover airtight.
Step 3
3
Scoop the ice cream equally into 4 glasses (each 16 oz.). Slowly fill glasses with cold ginger beer or ginger ale, about 2 bottles (12 oz. each) total.
Ingredients
5 cups vanilla ice cream
1/4 cup chopped crystallized ginger
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 bottles (12 oz. each) of cold ginger beer or ginger ale
Directions
Step 1
1
To slightly soften 5 cups vanilla ice cream, heat in a microwave oven at 30 percent power for 5 seconds, or let stand at room temperature about 15 minutes. Scoop ice cream into a large bowl.
Step 2
2
Add 1/4 cup chopped crystallized ginger, 3/4 teaspoon ground cardamom, and 1/2 teaspoon ground cinnamon; stir quickly to swirl ingredients together. Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours; if storing up to 1 week, cover airtight.
Step 3
3
Scoop the ice cream equally into 4 glasses (each 16 oz.). Slowly fill glasses with cold ginger beer or ginger ale, about 2 bottles (12 oz. each) total.
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